Wednesday, June 8, 2011

Bachelor Bread

BACHELOR BREAD (Quick Homemade Whole Wheat Bread)

Have you ever wanted to make delicious, homemade whole wheat bread, but you don’t think you have time, or you don’t have a good recipe, or you think it’s too hard, or you just don’t know how? This recipe is your answer! Julian developed this recipe because he wanted a quick recipe for homemade bread that still tastes great. From the time he mills the flour until the dough is in the pan takes about 12 minutes – now that’s fast!

This recipe fits the Bakersware® 12 inch loaf pan perfectly, which means you can have a long, skinnier loaf with slices that fit nicely into sandwich bags or the toaster. It’s quick and easy to make, and creates enough servings to feed a hungry family! A double batch will fit three standard 9 x 5 inch loaf pans, like the Bakersware® 9 inch loaf pan.

Add all the ingredients in the order listed to an automatic mixer with a bread hook attachment. We use a K-Tec mixer, but a Bosch, Kitchen Aid, or (gulp) even by hand would work great.

  • 1 ¾ cup water
  • 4 ½ T honey
  • 2 ¼ T olive oil
  • 2 ¼ t salt
  • 4 ½ C whole grain flour (hard white wheat, with about ½ cup milled oats and/or 9 grain cereal, if available) We use a K-Tec grain mill and grind our flour right before mixing to assure the wheat germ is still alive and fresh)
  • 1 C quick oats
  • 4 ½ t yeast
  • Optional: up to ¼ cup sunflower seeds or cracked grain cereal for texture

Thoroughly blend dough in mixer, then add more water or flour to get a slightly sticky dough (you don’t want your dough too dry). Knead in mixer for about 5 minutes. Don’t bother kneading by hand – just shape into a loaf shape and place into Bakersware® 12 inch loaf pan that has been lightly sprayed with cooking spray or olive oil. Cover with towel and let rise for 30 minutes or until double in size. Bake at 350 degrees for 28-30 minutes. Enjoy!

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